Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage

Detalhes bibliográficos
Autor(a) principal: WEN,Yongping
Data de Publicação: 2022
Outros Autores: KANG,Yu, ZHANG,Lu, TIAN,Tian, WANG,Xinhui
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101252
Resumo: Abstract Sodium lactate contribution on color stability of chilled beef was evaluated by proteomics analysis combined with the relative Mb content and NADH/ NAD+ ratio. The sodium lactate exhibited a remarkable efficacy against discoloration of chilled beef and showed a desirable color appearance for 6 days, while the control showed an undesirable color appearance on the 3rd day. Based on the significance analysis of protein interaction network, 12 proteins responsible for color stability of chilled beef treated by sodium lactate have been identified, which participated mainly in redox systems, metabolic enzymes, oxidoreductase, structural proteins and heat shock proteins. The proteins were correlated with NADH regeneration. Thus, we suggest that the color stability promotion may attribute to the role of in the regeneration of NADH by sodium lactate treatment.
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spelling Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s toragechilled beefdiscolorationproteomics analysissodium lactateAbstract Sodium lactate contribution on color stability of chilled beef was evaluated by proteomics analysis combined with the relative Mb content and NADH/ NAD+ ratio. The sodium lactate exhibited a remarkable efficacy against discoloration of chilled beef and showed a desirable color appearance for 6 days, while the control showed an undesirable color appearance on the 3rd day. Based on the significance analysis of protein interaction network, 12 proteins responsible for color stability of chilled beef treated by sodium lactate have been identified, which participated mainly in redox systems, metabolic enzymes, oxidoreductase, structural proteins and heat shock proteins. The proteins were correlated with NADH regeneration. Thus, we suggest that the color stability promotion may attribute to the role of in the regeneration of NADH by sodium lactate treatment.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101252Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.55222info:eu-repo/semantics/openAccessWEN,YongpingKANG,YuZHANG,LuTIAN,TianWANG,Xinhuieng2022-07-25T00:00:00Zoai:scielo:S0101-20612022000101252Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
title Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
spellingShingle Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
WEN,Yongping
chilled beef
discoloration
proteomics analysis
sodium lactate
title_short Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
title_full Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
title_fullStr Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
title_full_unstemmed Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
title_sort Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
author WEN,Yongping
author_facet WEN,Yongping
KANG,Yu
ZHANG,Lu
TIAN,Tian
WANG,Xinhui
author_role author
author2 KANG,Yu
ZHANG,Lu
TIAN,Tian
WANG,Xinhui
author2_role author
author
author
author
dc.contributor.author.fl_str_mv WEN,Yongping
KANG,Yu
ZHANG,Lu
TIAN,Tian
WANG,Xinhui
dc.subject.por.fl_str_mv chilled beef
discoloration
proteomics analysis
sodium lactate
topic chilled beef
discoloration
proteomics analysis
sodium lactate
description Abstract Sodium lactate contribution on color stability of chilled beef was evaluated by proteomics analysis combined with the relative Mb content and NADH/ NAD+ ratio. The sodium lactate exhibited a remarkable efficacy against discoloration of chilled beef and showed a desirable color appearance for 6 days, while the control showed an undesirable color appearance on the 3rd day. Based on the significance analysis of protein interaction network, 12 proteins responsible for color stability of chilled beef treated by sodium lactate have been identified, which participated mainly in redox systems, metabolic enzymes, oxidoreductase, structural proteins and heat shock proteins. The proteins were correlated with NADH regeneration. Thus, we suggest that the color stability promotion may attribute to the role of in the regeneration of NADH by sodium lactate treatment.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101252
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101252
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.55222
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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